FOR THE SAUSAGE:

• Preheat: Preheat your smoker to 225°F.
• Prep: Place the sausage in small clumps on a large foil-lined cookie sheet.
• Smoke: Smoke for 60 minutes and remove. Look for a darker color on the exterior while still moist. (It will continue cooking in the lasagna).

FOR THE LASAGNA:

• Preheat: Preheat your oven to 375°F.
• Sauce: In a large skillet over medium heat, add 1 tablespoon olive oil and the smoked sausage. Stir in 4 cups of the smoked tomato marinara sauce and 2 tablespoons tomato paste. Cook for about 5 minutes to combine.
• Ricotta Filling: In a medium bowl, combine the ricotta, egg, salt, pepper, and nutmeg, stirring until smooth.
• Layer: Spread ½ cup of the tomato sauce evenly over the bottom of a 9×13-inch baking dish. Layer with 3 lasagna noodles. Spread ⅓ of the ricotta mixture over the noodles, then add ⅓ of the mozzarella, ¼ cup Parmesan, and 1 cup of the smoked tomato sauce. Repeat this sequence (noodles, ricotta, cheeses, sauce) twice more. Top with 3 final noodles, the remaining mozzarella, and a bit more sauce. Cover with foil.
• Bake: Bake the lasagna, covered, for 40 minutes. Remove the foil and bake for about 15 more minutes, until heated through and bubbly. Let it stand for about 10 minutes before serving.
• Serve and Enjoy!